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- 1 pound fresh okra - ½ cup mayonnaise - 1 tablespoon Dijon mustard - 1 cup cornmeal - ½ cup all-purpose flour - 1 teaspoon paprika - ½ teaspoon cayenne pepper - Salt and pepper, to taste - Vegetable oil for frying Fresh okra brings a unique crunch. When I choose okra, I look for bright green pods. They should feel firm and smooth. The mayo and Dijon mustard join forces for a creamy, zesty aioli. This sauce is perfect for adding a kick to each bite. For the dry ingredients, cornmeal and all-purpose flour create a crispy coating. I love the flavor boost from paprika and cayenne pepper. These spices add warmth and depth. Adjust the cayenne if you want less heat. Seasoning with salt and pepper enhances everything. Don’t skip this step! The oil you use for frying must be hot and fresh. This helps achieve that golden, crispy finish. Always use vegetable oil for the best results. If you want the full recipe, you can find it in the article. Enjoy every delicious bite! - Rinse and trim the okra. - Slice into ½-inch rounds. First, rinse the okra under cold water. This step cleans off any dirt. Trim the ends with a sharp knife. Next, slice the okra into ½-inch rounds. Each slice should be even for cooking. Set the slices aside on a plate for the next steps. - Soak in buttermilk for 30 minutes. Soaking the okra in buttermilk helps flavor it. Place the sliced okra in a bowl. Pour the buttermilk over the okra. Make sure all the pieces are coated. Let it soak for about 30 minutes. This step makes the okra tender and tasty. - Mix dry ingredients. - Dredge okra in cornmeal mixture. In a separate bowl, mix the dry ingredients. Combine cornmeal, flour, paprika, cayenne, salt, and pepper. Stir well to blend the spices. After the soaking time, remove the okra from the buttermilk. Let the excess buttermilk drip off. Dredge each piece in the cornmeal mixture. Make sure every piece is coated well. Set the coated okra aside on a plate. - Heat oil to 350°F (175°C). - Fry in batches until golden. In a large skillet, heat about 1 inch of vegetable oil. Use medium-high heat to bring the oil to 350°F (175°C). You can use a thermometer to check the temperature. Carefully add the coated okra in batches. Fry for about 3-4 minutes. Each piece should turn golden brown and crispy. Use a slotted spoon to transfer the fried okra to a paper towel-lined plate. This step helps drain the excess oil. Enjoy your crispy fried okra with the spicy aioli on the side. For the full recipe, refer to the earlier section. Soaking the okra in buttermilk is key. This step helps to tenderize the okra and adds flavor. Let the okra soak for about 30 minutes. This makes your fried okra crispy on the outside and soft inside. The oil temperature is also crucial. Heat your oil to 350°F (175°C) for the best results. This high heat ensures a golden crust forms quickly, sealing in moisture. If the oil is too cool, the okra will soak up oil and become greasy. You can adjust the spice levels in the aioli to suit your taste. If you love heat, add more hot sauce. For a milder dip, reduce the hot sauce. Taste as you mix to find your perfect balance. Adding herbs and spices to your coating can boost flavor. Try mixing in garlic powder, onion powder, or dried herbs. These additions can enhance the taste and add depth to each bite. Serving your fried okra can elevate the dish. Use a cone-shaped paper holder for a fun touch. A rustic bowl also works well, making the dish feel homey. Garnishing can add color and flair. Fresh herbs like parsley or cilantro make a great choice. Sprinkle them over the okra for a vibrant look. Serve the spicy aioli in a small ramekin for easy dipping. {{image_2}} You can easily adjust ingredients in this recipe. For a gluten-free option, swap the all-purpose flour with a gluten-free blend. This keeps the texture and flavor while catering to dietary needs. You can also use almond flour or chickpea flour as great alternatives. For the spicy aioli, try using chipotle powder instead of cayenne for a smoky kick. You can also add fresh herbs like cilantro or dill for a bright twist. Air frying and deep frying are both great methods for cooking okra. Air frying uses hot air to cook the okra, giving it a crispy texture with less oil. It takes about 15 minutes at 400°F (200°C). If you prefer deep frying, make sure the oil is hot enough, around 350°F (175°C). This ensures crispy okra without soaking up too much oil. Oven baking is another option. Preheat the oven to 425°F (220°C). Spread the coated okra on a baking sheet and bake for 20-25 minutes. Flip halfway through for even cooking. You can change the spice level of your aioli. For a milder flavor, use just a dash of hot sauce. If you like heat, add more hot sauce or crushed red pepper flakes. Pair your crispy fried okra with other dips, like ranch or tzatziki. You can also serve it with a tangy vinegar sauce for a fun twist. The variety keeps each bite exciting! To keep your fried okra fresh, use an airtight container. Glass or plastic containers work well. Place the leftover okra in the container and seal it tightly. In the refrigerator, it lasts for about three days. After that, the texture may change, and the taste may fade. To reheat, focus on keeping that crispy texture. The best method is using an oven. Preheat your oven to 400°F (200°C). Spread the okra on a baking sheet. Heat for about 10 minutes until crispy. Avoid using the microwave, as it can make the okra soggy. If you want to fry it again, use a small amount of oil in a skillet. This will add back the crunch. Enjoy your crispy fried okra once more! To make aioli, you need a few simple ingredients. Start with mayonnaise, Dijon mustard, and lemon juice. Then, add minced garlic and hot sauce for a kick. Mix everything in a bowl until smooth. Taste and add salt and pepper as needed. This is a quick way to make flavor-packed aioli at home. Yes, you can prep okra ahead of time. Slice the okra and soak it in buttermilk a few hours before frying. This keeps the okra fresh and tender. If you want to fry it later, store the coated okra in the fridge. Fry just before serving for the best crispiness. Fried okra pairs well with many dishes. Try serving it with coleslaw or potato salad. It also goes great with grilled meats or fish. You can even add it to a salad for extra crunch. Don’t forget to serve with the spicy aioli for dipping! Fried okra has some health benefits. Okra is low in calories and high in fiber. It also contains vitamins and minerals, like vitamin C and folate. However, frying adds calories and fat. The aioli adds flavor but also has calories. Enjoy fried okra in moderation for a tasty treat! For the full Crispy Fried Okra with Zesty Spicy Aioli recipe, check out the recipe section above. It's easy and fun to make at home! This blog post shared a simple, yummy recipe for crispy fried okra and spicy aioli. You learned about the fresh and dry ingredients, step-by-step instructions, and handy tips. Each part helps you make the best dish at home. As you try this recipe, don’t hesitate to experiment with flavors. Enjoy your cooking adventure and savor every crunchy bite!

Fried Okra with Spicy Aioli

Satisfy your cravings with this crispy fried okra recipe paired with zesty spicy aioli! Learn how to make perfectly golden okra that's crunchy on the outside and tender inside, plus a flavorful dipping sauce that will elevate your snacks. Perfect for gatherings or a tasty side dish, this easy recipe is sure to impress. Click through to explore the full recipe and start frying up this delicious treat today!
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Ingredients
  

1 pound fresh okra, trimmed and sliced into ½-inch rounds

1 cup buttermilk

1 cup cornmeal

½ cup all-purpose flour

1 teaspoon paprika

½ teaspoon cayenne pepper

Salt and pepper, to taste

Vegetable oil, for frying

For the Spicy Aioli:

½ cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 garlic clove, minced

1 teaspoon hot sauce (adjust based on spice preference)

Salt and pepper, to taste

Instructions
 

Prepare the Okra: Rinse the okra under cold water and trim off the ends. Slice into ½-inch rounds and set aside.

    Soak in Buttermilk: Place the sliced okra in a bowl and pour the buttermilk over it. Ensure all pieces are well-coated. Let it soak for about 30 minutes to tenderize and flavor the okra.

      Mix Dry Ingredients: In a separate bowl, combine the cornmeal, all-purpose flour, paprika, cayenne pepper, salt, and pepper. Mix well to incorporate all the spices.

        Coat the Okra: After soaking, remove the okra from the buttermilk, allowing the excess to drip off. Dredge each piece in the cornmeal mixture, ensuring it’s fully coated. Set aside on a plate.

          Prepare the Spicy Aioli: In a small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, minced garlic, hot sauce, salt, and pepper. Adjust the seasoning to taste and set aside.

            Heat the Oil: In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).

              Fry the Okra: Carefully add the coated okra in batches to the hot oil. Fry for 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the fried okra to a paper towel-lined plate to drain excess oil.

                Serve: Transfer the crispy fried okra to a serving platter and serve hot with the spicy aioli on the side for dipping.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: Serve the fried okra in a cone-shaped paper holder or a rustic bowl with the spicy aioli in a small ramekin for a stylish presentation. Garnish with fresh herbs for a pop of color.